Chocolate Mango Mousse
Serving Size / Yield
- 2 7-oz. bars dark bittersweet chocolate
- 1 14-oz. light coconut milk
- 2 Tbs. Captain Morgan spiced rum
- 4 oz. mascarpone cheese
- 2 C. fresh cut mango
Break up chocolate into squares and place in a microwave-safe bowl. Microwave for 1 minute, stir, then repeat using 30 second intervals. Heat until melted. Put coconut milk, cheese, and rum in a blender. Pour melted chocolate into blender and blend immediately for 30 seconds. Pour mousse into small cups and refrigerate for at least 2 hours. When chilled, top each cup with mango chunks and serve.